35 min prep time
1 lb shelled, deveined, large shrimp, thawed if frozen (and raw). If cooking for 2, use 15 shrimp and use the same amount of seasoningToss the shrimp, 4 Tbsp (if doing the whole pound) or 1 T if doing just a few shrimp and add lemon juice, herbs and salt and pepper. Arrange shrimp in a shallow baking dish if doing the whole pound or keep in bowl to pan fry later. Let stand at room temperature for 20 minutes.
3 T olive oil
1 Tbsp lemon juice
2 garlic cloves, minced
2 Tbsp finely chopped parsley (I used cilantro)
1 tsp dried tarragon, crumbled (I omitted)
1 ¼ tsp fine sea salt and freshly ground black pepper (I cracked the fresh lemon pepper stuff from TJ’s)
1 medium onion, finely chopped
1 ½ C long-grain white or brown rice (I used basmati)
½ tsp saffron threads, steeped in 1 Tbsp hot water
Meanwhile, heat 2 T olive oil in a medium saucepan over medium low heat until oil shimmers. Add onion and cook, stirring frequently, until it softens and turns translucent, about 5 minutes.
Add the rice, stirring well to coat grains. Add saffron mixture, 2 ¾ C hot water, and remaining ¾ tsp of salt. Bring to boil. Cover pan, reduce heat to low and simmer until tender, about 17 minutes. Cooking time may need to be longer if using brown rice.) Remove from heat, fluff with fork, partially cover pan and let sit until shrimp are ready.
Preheat oven to 400 degrees or heat a skillet on stove until really hot. Bake shrimp until opaque and cooked through, about 10 minutes, or in pan for about 4 minutes. Taking care to turn once or twice only. Serve with rice, spooning juices on top if there are any.
Serves 4, served with mustard greens and garlic.